基于分子感官技术结合化学计量法分析糖、醋对鱼香风味呈现的影响

Analysis on Effect of Sugar and Vinegar on Presentation of Fish Flavor Based on Molecular Sensory Technology Combined with Chemical Stoichiometry

为揭示糖、醋对鱼香风味呈现的影响,采用电子鼻(Electronic nose,E-nose)、气相色谱-离子迁移谱(Gas chromatography-ion mobility spectrometry,GC-IMS)等分子感官技术结合主成分分析(Principal component analysis,PCA)、偏最小二乘法判别分析(Partial least squares discrimination analysis,PLS-DA),浅析糖、醋对鱼香风味作用机制。结果表明:E-nose的PCA发现,未添加糖的样品明显靠近参照组,气味变化较小;未添加醋的样品远离参照组,气味独立于其他样品。GC-IMS共鉴定出53种化合物,包括醇类7种、醛类6种、酮类11种、酯类12种、烯类5种、杂环类12种。未添加醋的样品,醇类从27.16%降至21.41%,醛类从13.11%降至9.09%,烯类从10.24%上升到15.04%,表明醋对鱼香风味影响很大。研究发现:醋是最重要的风味平衡物质,缺少醋会使鱼香味中各种调味品带来的复合风味失去平衡,香气组合的稳定性被打破,形成各种化合物独立的特征风味;而白糖对鱼香风味影响较小。分子感官技术可以揭示风味呈现中挥发性香味和糖醋主体滋味的相互作用机制,为食品风味形成提供科学方法和参考。

In order to reveal the effects of sugar and vinegar on presentation of fish-flavor,molecular sensory techniques such as electronic nose(E-nose)and gas chromatography-ion mobility spectrometry(GC-IMS)were used to identify the changes of flavor substances of fish-flavor during sugar and vinegar deficiency experiments.This study combined with principal component analysis(PCA),and partial least squares discriminant analysis(PLS-DA)to analyze the mechanism of the effect of sugar and vinegar on fish flavor.The results showed based the electronic nose principal component analysis the sample with deletion sugar was significantly close to the reference group,indicated a small change in odor.The sample with not added vinegar was far from the reference group,and the odor was independent of other samples.GC-IMS identified a total of 53 compounds,included 7 alcohols,6 aldehydes,11 ketones,12esters,5 olefins,and 12 heterocyclic compounds.The alcohol content in the sample lacked vinegar decreased from 27.16%to 21.41%,the aldehyde content decreased from 13.11%to 9.09%,and the olefin content increased from 10.24%to 15.04%,indicated that vinegar has a significant impact on the fish flavor.Research has found that vinegar is the most important flavor balanced substance,and the lack of vinegar can unbalance the complex flavors brought by the various seasonings in the fish flavor,the stability of aroma combinations will be disrupted,formed independent characteristic flavors of various compounds.The lack of sugar has less effect of fish-flavors.Molecular sensory technology has revealed the interaction mechanism between volatile aroma and the main flavor of sugar and vinegar in flavor presentation,which can provide scientific methods and references for the formation of food flavor.